Jamaican Jerk Seasoning Blend

Store in an airtight container in a cool, dark place to maintain freshness and potency of spices. Properly stored, dried blends can last for a very long time, though flavor may diminish over time.

Jerk seasoning is often used as a dry rub or mixed with oil and citrus to create a marinade for meats, poultry, and seafood.

Don't be afraid of the heat! Adjust the amount of seasoning to your personal spice preference.

Let food marinate for at least 30 minutes, or ideally several hours, to allow the flavors to penetrate.

Grilled or roasted meats (chicken, pork, beef)

Seafood (shrimp, fish)

Vegetables (plantains, bell peppers, corn)

Rice and peas

Cooling sides like coleslaw or a simple green salad

Using too little seasoning: Jerk flavor is bold; don't skimp!

Not allowing enough marinating time: Flavor development is key to jerk dishes.

Overlooking the natural sweetness: Some recipes may include a touch of sugar or brown sugar to balance the spice, which can caramelize beautifully when cooked.